CHICKEN STUFFED CHICKEN WITH BEARNAISE SAUCE

Chicken Stuffed Chicken with Bearnaise Sauce image

Provided by barbara lentz

Categories Chicken

Time 35m

Number Of Ingredients 20

4 boneless skinless chicken breasts
1 small lemon juiced and zested
salt and pepper
2 Tbsp fresh thyme minced
2 Tbsp fresh rosemary minced
2 small shallots minced
1 c fresh mushrooms chopped
4 clove garlic minced
2 tsp ground sage
3 Tbsp butter
1/2 c white wine divided
1/2 c chicken stock
1/2 c shredded cheese of choice i used parmesan reggianiago
BEARNAISE SAUCE
1 small shallot minced
2 Tbsp lemon juice
1 Tbsp madeira wine
4 large egg yolks
1 stick butter
3 Tbsp fresh tarragon minced

Steps:

1. Remove the chicken tenders from the chicken breasts. Pound the chicken to about 1/2 inch thick. Sprinkle the lemon juice over chicken reserving 2 tbsp. for béarnaise sauce. Top with thyme, rosemary, salt and pepper and set aside.
2. Chop the shallots mushrooms and garlic. Mince the chicken tenders. Place the butter in a saute pan and saute the shallots mushrooms and garlic. Mix in the sage. Add the minced chicken tenders and add 1/4 cup of the wine. cook until wine is evaporated. Remove from heat.
3. Place two chicken breasts flat on baking sheet. Top each breast with the chicken mixture. Top with cheese. Lay the other chicken breast herbed side down on top. Pour the remaining wine over top along with the chicken stock. Place in 350 degree oven for about 15 to 20 minutes until no longer pink. Baste with the wine chicken broth every 5 minutes.
4. Béarnaise sauce
5. Cook the butter in a pan until melted and browned about 3 to 4 minutes. Remove from heat and cover to keep warm.
6. Combine the shallots, lemon juice, and Madeira wine in immersion blender or food processor. Add the egg yolks and blend until smooth. Slowly pour the hot butter in the yolk mixture blending constantly until thick and emulsified.
7. Stir in the tarragon, and salt. Serve over the chicken